The voluptuous artichoke – multi-layered and mysterious with a heart of gold – who can resist her charms? Not any of us here at Dulcet! While you may think of the lovely globe artichoke as a spring indulgence, the truth is almost all are from California and are grown year-round – although we did find some Oregon grown at our nearby Portland Farmers Market. But it is the fall artichoke, especially ones with a wee bit of “frost” on them (outer leaves with some brown on them), that are the most tender and sweet. Yes they can be intimidating creatures! But don’t let their tough exterior...

This is a big, strappin’ bean perfect for shelling on a spring day before the bugs arrive. Italian for “broad bean” – fava beans are usually eaten while still young and tender. For the freshest favas, try a farmers’ market and choose crisp-looking, un-withered pods. After picking, fava beans quickly lose their flavor although they freeze very well if blanched first. Otherwise, keep them cool and eat them quick. You can steam them, make them into cakes, fry, dry, smoke and stir-fry them. Even the young leaves of the plant can be eaten – either raw or cooked like spinach. For our...

Compound butters add zip to grilled fish, poultry & beef, sweet potaotes, winter squashes, and steamed veggies. They dress up everyday foods like popcorn, baked potatoes and pasta, and make a unique homemade holiday gift when packaged in parchment paper with a creative label. Now is a great time to make these original, yet simple, butters for the holiday table or to share with friends! There are no rules on what ingredients to use in compound butter and ratios can vary, but adding enough spice and herbs is the key to making your butter better! So put your dreaming cap on...

Ingredients ¼ c butter, softened ¼ c finely chopped leek 1 T Moroccan Cooking Spice & Rub 1 T sherry for deglazing (optional) 1 t chopped fresh mint 1 t fresh orange zest Instructions 1. Take a ¼ c butter from your fridge in the morning, or night before if making the recipe in the morning, so it has time to soften. 2. Take 1 tablespoon of butter from the ¼ cup for sautéing. 3. Place the T of butter in a small sauté pan on over medium low heat and sauté the chopped leek until softened and translucent, taking care to not brown the leek. 4. Add the T of Moroccan Cooking Spice...

Fresh Fava Bean Purée Ingredients 4 lbs fresh fava beans in pods (yields approx 2 c peeled fresh peeled fava beans) 3-4 cloves fresh garlic 2 t fresh lemon juice ½ t sea salt 3-4 T olive oil Instructions To prepare the beans: 1. Shell the beans, by splitting the pod open lengthwise to expose and remove them from the pod. 2. Place a medium sized pot of water on the stove top and bring to a boil. 3. While the water is coming to a boil, prepare an ice water bath in a bowl large enough to accommodate the colander or strainer you will be pouring the beans into after cooking. 4 Quickly blanch the...

Ingredients 1 Spaghetti Squash (approx 2 ½ lbs) 1 T Olive oil Moroccan Compound Butter (double recipe) 2 T pine nuts Sea Salt & fresh ground black pepper Instructions 1. Working with a sharp knife, carefully trim the ends and cut in half lengthwise. 2. Scrape the seeds and membrane from inside of both halves. 3. Rub the inside of each half with olive oil and place cut side down on a parchment lined baking sheet. 4. Place in a pre-heated 400 degree oven and roast for 35-40 minutes. 5. While the squash is cooking, remove the compound butter from the fridge to soften and toast the pine nuts...